/ck/ - Food & Cooking

[Anonymous No.16386850]

Redpill me on food cross contamination

[Anonymous No.16386863]

>>16386850
sometimes a food will have bacteria on it that is killed in the cooking process. sometimes you have food that isn't cooked to high temps, like a fruit or vegetable. if you're preparing both types of food you use a different cutting board for each one so you're not getting the bacteria on the food that doesn't get cooked.

[Anonymous No.16386884]

>>16386863
If I've never done this and have never got sick it just means I was just lucky?

[Anonymous No.16386893]

and yet my teeth are all one color: yellow. looks like I'm cross contaminating everything. Good job, the Spruce, really good.

[Anonymous No.16386896]

>>16386884
yeah. food poisoning is fairly rare.

[Anonymous No.16386897]

>>16386850
i get wanting to separate meats from veggies but what's the logic of having separate boards for chicken vs beef?
also, are people not washing their cutting boards?

[Anonymous No.16386906]

>>16386897
I wash mine thoroughly before storing and rinse them before using but I don't separate veggies and meats while cutting.

[Anonymous No.16386925]

is using a ream of paper ok to use as a cutting board im worried to dull my knife

[Anonymous No.16386929]

>>16386897

It really depends on how you are preparing the chicken and beef, if you're going to throw them both into a long cooking stew then it doesn't matter but if you're going to use the beef in some sort of raw preparation than I better hope you keep them separate.

[Anonymous No.16387012]

>>16386850
Having 6 different boards is literal rainmain-tier autism. Even if you wanted separate boards to prevent cross contamination, you only need 2, one for cooked and one for raw, and you could just do a quick rinse before cutting a different food on it to avoid mixing flavors (like leafy greens and cheese for example). Besides when are you ever going to be cooking 4 different proteins and leafy greens all at once?

[Anonymous No.16387027]

>>16387012
I guess this is for restaurants

[Anonymous No.16387165]

>>16386850
I use 1 board for everything. I cut vegetables first, meat second. I scrub my board after every use. if for whatever reason I prepare meat first I clean the cutting board before using it for something else. cooked food goes onto the plate I'm planning on using, not a cutting board

[Anonymous No.16387169]

>>16386850
It's a hoax shilled by Big Cutting Board

[Anonymous No.16387187]

>>16386850
ten years in kitchen and i always thought it was
>yellow- poultry
>red- beef
>brown- pork
>blue- fish and seafood
>green- veg
>white- prepared foods

fish and seafood are different protien allergies anyway. i just cut on whatever's clean and dry

[Anonymous No.16387316]

keep it swim, walk, fly in the walk in. that's seafood on the bottom, pork/beef/lamb etc in the middle, and poultry on the top shelf.

[Anonymous No.16387436]

>>16386884
when you live in the first world you can mostly eat everything raw if you really want
Pretty rare that anything is even really contaminated, and even if it is, it's not a guarantee that you'll get sick

I'm pretty sure romaine lettuce is more risky than raw beef

[Anonymous No.16387450]

Having more than one cutting board is autism.
Also
>new captcha?

[Anonymous No.16387515]

>>16386850
Those board colours don't match those foods. At least not in my country they don't. Dunno if it differs in other parts of the world.

[Anonymous No.16388507]

>>16386863
>>16386884
And this is why If i make a salad, I make sure to use Vinegar and some Citric acid to kill off most of the bacteria on it.

[Anonymous No.16388909]

>>16386850
I have one wooden cutting board. I don't get food poisoning.

[Anonymous No.16388968]

>>16386884
possibly, theres been plenty of times that i feel like i should have gotten sick but i rarely do

[Anonymous No.16389402]

>>16386850
it's more about the taste profiles the bacteria produce in that food, yeah they can do that and no scientist will agree with me because they are jewish.

[Anonymous No.16389434]

>>16386884
not really "lucky", commercial sanitation standards are there to have some measurable protocols to lower the probability of infection, but they put the bar way past the bare minimum (rightfully so). Most home cooks who aren't retarded and clean regularly will be fine with 1 cutting board to use for everything

[Anonymous No.16389478]

>six separate cutting boards
I just cut my veggies before my meats using the same board. Not trying to do that many dishes.

[Anonymous No.16389493]

>>16386850
I don’t believe in it

[Anonymous No.16389783]

having two boards is useful but commercial kitchens go the extra step because the public is scared of germs, also you dont know who youre cooking for, could be some immuno-compromised granny

[Anonymous No.16389786]

>>16386850
just wash the board lol

[Anonymous No.16389788]

>>16386850
This is basically only useful if you're working in a restaurant and the owner doesn't want to have the shit sued out of him if something bad happens.

[Anonymous No.16389794]

Cross contaminate as much as possible. Develop immunity to food poisoning. Become superhuman.

[Anonymous No.16389803]

>>16389478
Same desu
I'm cooking the meat at high enough temp to kill p much anything usually, so what does it matter if it gets some tomato juice on it?

[Anonymous No.16389836]

>>16386850
Are there people who don't wash their cutting boards? Why would you need more than two (three at most) unless you work at a restaurant or something?

[Anonymous No.16390044]

>>16386850
I avoid cutting any raw animal products like chicken or beef. I open the store package and straight it goes into the pan/oven/grill etc. I do bone/chicken feet/fish head broth the same way. Open the bag, dump everything into the stock pot. Who needs to mess with cutting boards?

[Anonymous No.16390089]

>>16387187brown is cooked meat and blue is seafood, ive never seen pork have its own board

[Anonymous No.16390259]

A. primary food contamination, when you buy things that are out of date or have damaged containers.
B. secondary contamination, where you fail to properly sanitize equipment and utensils
C. tertiary/cross contamination, where you contaminate one food source with another

Primary contamination is rare in western countries, wash vegetables, the most common sources are salad.
Secondary contamination usually occurs with salmonella, egg and chicken left on chopping boards
Tertiary contamination is most common in fridges and freezers, where meat contaminates vegetables that are eaten raw.

Colour code, label, date

[Anonymous No.16390333]

>>16389478
If a commercial kitchen tried to do this they'd need a cutting board the size of a standard door, it would take way too long, and everyone would leave before they were served.

[Anonymous No.16390359]

>>16386884
You can just wash cutting boards between uses in a home kitchen. Cut vegetables before meat if you're going to use the same cutting board for both.

[Anonymous No.16390412]

>>16386850
Good mise en place and washing your fucking board after is enough. Better yet, fucking cook all your food before you eat them you fucking barbarian.

[Anonymous No.16390421]

[Anonymous No.16390440]

>>16386850
>Redpill me on food cross contamination
For many people, they have 1 cutting board, and so are forced to prep food in an intelligent way to prevent prepped garnishes, fruits, and veggies from mixing, esp mixing with meat juices.
One of the issues is that a properly sanitized cutting board is both cleaned and air-dried, if not dipped in a bleach solution prior to air-drying.

The solution? Own more than one cutting surface, and ideally 3 or more. It is not a bad option to have those flexible colored cutting boards which usually come in 6 packs, and therefore, always have them clean even if 2 are already in the dishwasher. Keep a nice wooden block in your ownership too, for carving and big jobs like watermelons where the well for juices is handy, of course.